Monday, March 23, 2015
Breastfeeding Class Openings
I am offering my breastfeeding class on Sunday, April 26th, from 6-9pm. This class is for pregnant moms and their partners who are interested in
breastfeeding their infant(s). The class manual is Nancy Mohrbacher and Kathleen
Kendall-Tackett's book, Breastfeeding Made Simple. For more information or to
sign up, email me.
Wednesday, May 15, 2013
Collard Greens 30 Miles from Canada
I signed us up for a weekly organic produce bin and every once in awhile they throw in collard greens. Since I grew up in the Pacific Northwest, I had never seen them - I can make a mean nettle tea, but collard greens? Aren't those the slimy things in grits? I kid you not, I cooked them the other night and we loved them! I was trying to serve greens instead of rice for the base of this "stir fry". Of course, I forgot to take photos until after we had eaten and by then, who wants to see a dirty plate? So a recipe for you with no photos (I hate those kind, so I will make them again and snap a pic for ya' all!):
1 bunch collard greens, stems removed, chopped into 1-inch pieces
1 clove garlic, minced
1/2 t. red chili flakes
1 T olive oil
1 head broccoli, cut into florets
1 pint fresh grape tomatoes, halved
1 package of fully cooked chicken sausage, sliced
In a deep skillet (I LOVE my cast iron pan) heat olive oil on medium heat. Sauté the garlic and chili flakes for 30 seconds, until fragrant. Add the broccoli florets and cook, tossing frequently, until they begin to soften. Next turn the heat to medium-high and add the tomatoes and sausage. Cook for 3 minutes or until they get seared on one side. Add the collard greens and cover for 3 minutes.
Serve!
1 bunch collard greens, stems removed, chopped into 1-inch pieces
1 clove garlic, minced
1/2 t. red chili flakes
1 T olive oil
1 head broccoli, cut into florets
1 pint fresh grape tomatoes, halved
1 package of fully cooked chicken sausage, sliced
In a deep skillet (I LOVE my cast iron pan) heat olive oil on medium heat. Sauté the garlic and chili flakes for 30 seconds, until fragrant. Add the broccoli florets and cook, tossing frequently, until they begin to soften. Next turn the heat to medium-high and add the tomatoes and sausage. Cook for 3 minutes or until they get seared on one side. Add the collard greens and cover for 3 minutes.
Serve!
Thursday, November 29, 2012
One foot in front of the other...
My life is ever crazy. I may need to accept that this is the way I have unconsciously chosen to live - ugh. At this time of the year, I look around and listen - it seems that everyone's lives are a little crazy. I desperately live for the silence I find while swimming laps on Fridays. My dear friend Heather posted thoughts that rang true for me today and I wanted to share them with my friends...
First, stay calm,
Next, be mindful with my children,
Last, say kind words.
First, stay calm,
Next, be mindful with my children,
Last, say kind words.
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